Directions

Preheat oven to 400 degrees. Coat parsnips in 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes. Heat the second tablespoon of olive oil in a saucepan on medium heat. Add the leeks and sauté for a few minutes, or until tender. Add garlic and cook for a few more minutes. Then, add vegetable broth, parsnips and sunchokes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until all vegetables are tender. Season with rosemary and thyme, then carefully puree to desired consistency using either a regular or immersion blender. If you desire, you may pour back into saucepan and simmer for a few more minutes to serve hot.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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